The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. This can occur, for example, if food handlers do not wash hands after handling raw meat or eggs, if cooked meat is placed on the plate that held raw meat, or if raw vegetables are cut on the same cutting board or with the same knife used for cutting raw meat without being washed in between uses.
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